✦ LIBER ✦
Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations
✍ Scribed by A.J. Slesinski; J.R. Claus; C.M. Anderson-Cook; W.E. Eigel; P.P. Graham; G.E. Lenz; R.B. Noble
- Book ID
- 108823070
- Publisher
- Institute of Food Technologists
- Year
- 2000
- Tongue
- English
- Weight
- 153 KB
- Volume
- 65
- Category
- Article
- ISSN
- 0022-1147
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